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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Make filling: Heat about a tbsp. | 2. olive oil in a fry pan with the crushed pepper flakes. | 3. Add onion and cook 1 minute. | 4. Add the sliced mushrooms, green, yellow and red peppers. | 5. Add the zucchini and cook 1 more minute. | 6. Add the garlic, chicken and cook 1 minute. | 7. Add sundried tomatoes, parsley and basil. | 8. Add tomato sauce and season with salt and pepper if needed. | 9. Simmer low heat for 10 minutes-- Everything should just be starting to soften. | 10. Remove from heat and cool to room temp. | 11. Combine the ricotta cheese, provolone, and mozzarella, and parmesan cheese in a bowl with the beaten egg. | 12. Add salt and pepper and nutmeg. | 13. Combine well. | 14. Brush some melted butter on a sheet of phyllo and place in a 10 inch spring form pan. | 15. Letting the edges fall over the sides. | 16. Keep repeating with another six sheets of pastry. | 17. Spread all the cheese mixture over the bottom of the phyllo. | 18. Spoon the filling over the cheese base. | 19. Bring all the hanging edges up over the sides and topping, enclosing all in-- Brush any remaining phyllo pastry with remaining butter and scrunch up to make like a flower, and place on top of your enclosed pie. | 20. Bake 350 degrees oven on middle rack, until pastry is golden, which should take at least 40 minutes. | 21. Cool slightly. | 22. Release from the spring form. | 23. Let cool slightly, before cutting into wedges and serve. | 24. Brush the remaining phyllo pastry. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
phyllo pastry	10	sheets	thawed	568.1	99.94	13.49	11.4
ricotta cheese	2 1/4	cups		970.92	16.9632	62.8308	72.4284
mozzarella cheese	1	cup	shredded	-	-	-	-
provolone cheese	1/2	cup	shredded	231.66	1.4124	16.8828	17.5692
cheese	1/3	cup	grated	158.85	1.053	9.63	12.933
egg	1		beaten	71.5	0.36	6.28	4.755
salt				-	-	-	-
nutmeg	1/8	teaspoon	grated	1.4438	0.1355	0.0161	0.0999
butter	1/3	cup	melted	456.0	20.951999999999998	14.248	38.4
onion	1/4	cup	chopped	16.0	3.736	0.44	0.04
zucchini	1		sliced	2.31	0.3421	0.2981	0.044000000000000004
mushroom	1	cup	sliced	-	-	-	-
red pepper flake	3 -5		crushed	-	-	-	-
red pepper	1/4	cup	chopped	15.0	3.3038	0.7012	0.165
pepper	1/4	cup	chopped	7.45	1.7284	0.3203	0.0633
green pepper	1/4	cup	chopped	7.45	1.7284	0.3203	0.0633
garlic	1/2	teaspoon	minced	2.086	0.4628	0.08900000000000001	0.006999999999999999
chicken breast	1		boneless sliced chopped	-	-	-	-
sun tomato	1	tablespoon	chopped sun-dried	-	-	-	-
italian parsley	2	tablespoons	snipped	-	-	-	-
basil	2	teaspoons	chopped	0.4063	0.0468	0.0556	0.0113
tomato sauce	1	cup		-	-	-	-
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.